Combined treatments of high-pressure with the lactoperoxidase system or lactoferrin on the inactivation of Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157 H7 in beef carpaccio
The effect of high hydrostatic pressure (HHP) treatments in combination with the lactoperoxidase system (LPOS) or activated lactoferrin (ALF) on Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Enteritidis and Escherichia coli O157H7 was investigated in cured beef carpaccio stored at 8°C or 22°C during 7d. HHP (450MPa for 5min) reduced pathogen levels by 1-3 log units and the antimicrobial effect remained during 7d of storage under temperature abuse conditions at 8°C and at 22°C. The individual application of LPOS and ALF did not affect the survival of the three pathogens studied during storage. However, a synergistic bactericidal interaction between LPOS and HHP was observed against S. Enteritidis and E.coli O157H7. Combined treatments of HHP with LPOS would be useful to reduce the intensity of pressurization treatments diminishing changes in the quality of meat products. © 2014 Elsevier Ltd.
| Main Authors: | , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2014
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| Subjects: | Listeria monocytogenes, Salmonella Enteritidis, E. coli O157:H7, Beef carpaccio, High pressure, Lactoperoxidase system, Lactoferrin, |
| Online Access: | http://hdl.handle.net/20.500.12792/4374 http://hdl.handle.net/10261/292966 |
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